Swiss Startup Scales Up Microalgae to Create Next-Generation Dairy Alternatives
Eindhoven, Tuesday, 21 July 2026.
Swiss foodtech firm Alver is scaling up microalgae-based dairy alternatives in Europe, utilizing a sustainable ingredient that offers up to 97% higher land productivity than animal proteins.
A Breakthrough in Agritech and Foodtech
This development represents a major milestone at the intersection of agritech and foodtech, two sectors increasingly tasked with finding sustainable solutions to global food security challenges [GPT]. Developed by Swiss foodtech pioneer Alver, this innovation centers on the cultivation and processing of specialized microalgae strains—specifically Golden Chlorella and Diamond Chlorella [2][3]. Rather than relying on traditional agriculture, which is heavily constrained by environmental factors, this agritech solution utilizes controlled fermentation to produce a nutrient-dense, white microalgae powder [2][3]. This powder, Diamond Chlorella, is composed of a protein concentration that spans a range of 5% [3], alongside essential fibers, fats, vitamins, and minerals, making it a highly functional ingredient for next-generation dairy alternatives like milk, yogurt, and cream cheese [3].
The Environmental and Nutritional Edge
The primary benefit of this microalgae-based innovation lies in its exceptional ecological efficiency, particularly regarding land use. According to Alver’s Chief Operating Officer (COO) Houman Soleimani, global deforestation is currently outpacing population growth due to the expansion of agricultural land for food production [3]. Alver’s microalgae cultivation addresses this crisis by delivering a vastly superior protein yield per unit of area. Specifically, the land productivity of this microalgae production is up to 97% higher than that of animal proteins, and up to 60% higher than conventional plant-based proteins like soy [3]. The productivity advantage of microalgae over conventional plant proteins compared to its advantage over animal proteins represents a difference of 37% [3].
Overcoming Flavor and Color Barriers
Beyond its environmental advantages, this innovation resolves a long-standing barrier to consumer adoption of microalgae: unappealing sensory profiles. Historically, microalgae products have struggled in the consumer market due to their intense green color and strong, fishy flavor [GPT]. To bypass these hurdles, Alver launched Golden Chlorella in 2018, which is a non-green, neutral-tasting variant [3]. By utilizing proprietary fermentation technology, Alver BV ensures a clean-label ingredient that is free from artificial additives and preservatives while maintaining a mild flavor and a natural golden hue [2]. The newer Diamond Chlorella further refines this approach by presenting as a completely white powder, allowing it to seamlessly blend into dairy alternatives without altering the expected visual appearance or taste of the final product [3].
The Engineering Behind the Protein Transition
The technology operates through a highly controlled, closed-system fermentation process that feeds and grows microalgae in bioreactors rather than open ponds [2][3]. This method ensures consistent quality, high purity, and rapid growth cycles [GPT]. Alver has systematically advanced this technology through various development phases. The company progressed from Technology Readiness Level (TRL) 2 in 2022 to TRL 6 in 2025 [3]. As of July 2026, Alver is actively working to transition Diamond Chlorella production from pilot-scale to industrial-scale bioreactors, aiming to reach TRL 7 during the year [3]. This scaling process is highly complex, requiring meticulous calibrations; as Houman Soleimani notes, every increase in production capacity demands new optimizations, validations, and stabilization of the final product [1].
Strategic Collaborations in Ghent
To successfully navigate this industrial scaling, Alver, which owns the patent, intellectual property, and core knowledge, partnered with the Bio Base Europe Pilot Plant (BBEPP) in Ghent, Belgium [1][3]. Facilitated by the Food Pioneers Accelerator (FPA) program, this joint force combines Alver’s proprietary technology with BBEPP’s world-class infrastructure, testing facilities, and production capacity [1][3]. Furthermore, Alver is collaborating with major global food industry leaders, including flavor experts IFF, as well as agricultural giants Cargill and Danone, to co-develop commercial applications for Diamond Chlorella in plant-based dairy products [3].
Navigating Scale-Up Risks and Commercialization
While the technological outlook is promising, the transition from innovation to large-scale commercialization carries inherent financial and operational risks. Soleimani has acknowledged that any delays in securing necessary funding directly impact the project’s timeline, illustrating the tight coupling between financial liquidity and agritech scaling [3]. Nevertheless, the successful deployment of Diamond Chlorella at an industrial level represents a critical step forward for the regional protein transition in the Netherlands and Flanders [GPT]. By providing a scalable, high-protein, and climate-friendly alternative to traditional dairy, Alver’s collaboration with BBEPP is poised to establish a new benchmark for sustainable food systems in Europe [1][3].